Most popular new version of Spinach Dip

A few years ago, at the request of a client, I updated the standard Spinach Dip recipe that I had been making for her events. While she loved several of the other dips I’d made over the years her family preferred the Spinach Dip. I suggested I try roasted garlic in place of raw. It was a great success and for them I frequently double the garlic by using two heads, maybe start with one and adjust up as you see it’s well liked!

Crudites with Roasted Garlic Spinach Dip and Creamy red pepper dip.

Crudites with Roasted Garlic Spinach Dip and Creamy red pepper dip.

Roasted_Garlic_Spinach_Dip

  • Servings: 6
  • Difficulty: easy
  • Print

category: Appetizers, Hors d’oeuvres, Dips  Author: Chef Jim
• 8 ozs. cream cheese — room temp
• 1 cup sour cream
• ½ cup Miracle Whip® — *see note
• 1 small onion — grated
• 1 head garlic
• 1 pinch dried dill
• ½ tspn kosher salt — to taste
• 10 ozs frozen spinach — defrosted squeezed dry as possible
• ¼ tspn ground chipotle

1 Preheat oven to 400º slice of the top 1/3 of garlic head exposing the tops of all the cloves, sprinkle with kosher salt and drizzle with olive oil, wrap in a piece of aluminum foil, place in oven and roast until lightly browned and the cloves are soft about 40 minutes.Cool to room temperature. When cool enough to handle squeeze the head of garlic to loosen the now roasted and softened heads of garlic into a small bowl.

2 Saute onion in small amount of oil and cool.

3 Combine sour cream, cream cheese, Miracle Whip in food processor process until lightly blended. Add spinach, dill, onion. garlic and blend till smooth. Chill several hours.

Notes: I know most people aren’t MW fans, but I implore you to try it in this recipe as it really works very well, it’s smoother and sweeter than traditional Mayo!

Eat Well…Be Well!

Posted in Chef Jim Recipe | 1 Comment

Chef Jims’ Bean & Artichoke Salad

Bean & Artichoke Salad

 

Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1 pound green beans — trimmed to 1 1/2″ lengths
1 jar marinated artichoke hearts — drained
15 ounces canned kidney beans — or other favorite beans drained & rinsed
1 medium red onion — large dice
1 lime — juiced
1 cup bell pepper — any color chopped
1 tablespoon fresh tarragon — chopped
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/4 cup red wine vinegar
1/8 cup water
1 teaspoon coarse grain mustard
1 teaspoon dijon mustard
1 tablespoon fresh oregano — chopped
1 clove garlic — chopped
1/2 cup olive oil
1/4 teaspoon kosher salt
1/8 teaspoon ground black pepper
1/2 pint Grape Tomatoes — halved

Blanch the green beans in salted water, shock in ice water, drain and dry.

Combine onion and lime juice set aside to marinate for 10 minutes.

Cut the artichoke hearts in half or thirds if very large.

In a large bowl combine green beans, canned beans, red onion, bell pepper, artichoke hearts and tarragon.

Make dressing in blender add garlic, oregano, vinegar, water, mustards, salt & pepper, blend until oregano is chopped. With blender running slowly pour in Olive Oil to emulsify.

Add about 1/2 of dressing to the salad and toss, taste for seasoning add as needed. Garnish with tomatoes.

Save extra dressing to freshen up leftovers.

Eat Well….Be Well!

 

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Advice from a Chef: Read the Labels!

Yes, you guessed it, didn’t follow my own advice tonight!!

Tonight’s main course was a recipe made up on the fly!

Beef Meatballs with sun-dried tomatoes, egg, bread crumbs, dill, grated onion, grated Parmesan, sea salt and ground black pepper and a dash of Kalamata Olive Oil, as I was using lean ground beef.  I baked the meatballs @500 for 18 minutes.  Turning once.

Baked Sun-dried Tomato Meatballs

Baked Sun-dried Tomato Meatballs

The plan was for meatballs in Pita Breads with the following condiments:

Balsamic Glazed Caramelized Red Onions

Yogurt, Cucumber, Mint & Feta Sauce

Red Pepper Hummus (Purchased)

Hot Sweet Cherry Peppers

The nicely hot peppers!

The nicely hot peppers!

The side dish was Toasted Orzo with Tomatoes, Basil, Peas & Parmesan.

Was very eager to assemble my Pita Sandwich at the table.  I spread some hummus onto one side of the Pita, placed my meatballs down the center, topped with onions and yogurt sauce and cut up one cherry pepper and placed the pieces into the hummus!  The aroma is wonderful.  I take a bite. Wow!  The heat from the Cherry Pepper brings tears to my eyes!  About this time DW (who did not go anywhere near the Cherry Pepper Jar) exclaims there’s way too much heat in the meatballs.  Duh, no heat added, what was she complaining about!

I double checked her pita for Cherry Peppers and as suspected didn’t find any.  Then she says: OMG it’s the hummus, why is roasted red pepper hummus so hot??

Sure enough the hummus lid says: Supremely Spicy Hummus!  DW cops to having purchased this container from the visual of the color vs. reading the label!!!

Should be the SURPRISINGLY SPICY Hummus!

Should be the SURPRISINGLY SPICY Hummus!

Had I read the label at the outset, I certainly wouldn’t have added the Cherry Peppers to my sandwich! I survived eating my meatball pita but let me assure you there was a lot more yogurt sauce added!  Oh, and during the prep of the side dish I had tossed in some red pepper flakes while sauteing the onion & garlic!  Not that it made it blazingly hot or anything, but even hints of heat were unnecessary at this point.

The dark chocolate covered Ice Cream Truffle Balls for dessert is when the cooling happened!

Moral of the story: be sure to shop with your reading glasses on!

Eat Well…Be Well!

 

Posted in Bits 'N' Pieces, Chef Jim Menu, Chef Jim Recipe | Tagged , , | 4 Comments